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+ servings
Instant Pot Teriyaki Chicken
Prep Time
10 mins
Cook Time
13 mins
slow release
10 mins
Total Time
23 mins
A delicious meal that is easy to make and perfect for leftovers.
Course: Main Course
Cuisine: Chinese
Servings: 4
Author: Jackie
  • 1 ½ pounds boneless skinless chicken breast
  • 1 cup chicken broth
  • ¼ cup soy sauce
  • ¼ cup honey
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 2 teaspoons jarred minced garlic
  • ¼ teaspoon ground ginger
  • 6 oz sliced carrots coins
  • 2 tablespoons cornstarch
  1. Add chicken breast to electric pressure cooker
  2. Whisk together broth, soy sauce, honey, vinegar, brown sugar, garlic and ginger
  3. Pour over chicken in pressure cooker
  4. Top with sliced carrot coins
  5. Close and seal pressure cooker and set to 13 minutes high pressure
  6. (per manufacturer instructions)
  7. Allow 10 minute natural pressure release when done, then perform quick release
  8. Remove carrots to separate bowl
  9. Remove chicken to a large bowl and shred using two forks
  10. Meanwhile, turn pressure cooker to sauté and allow sauce to come to a simmer
  11. Whisk together cornstarch with equal amount of water until smooth
  12. Stir into sauce and let simmer 2-3 minutes until thickened
  13. Add chicken and carrots back into pot and stir to serve
  14. Garnish with toasted sesame seeds and sliced green onions, if desired. 

Recipe Notes

Chicken can be diced before cooking if desired instead of shredding. Adjust cooking time to 8 minutes. Delicious served over steamed jasmine rice.